{"id":144,"date":"2011-11-20T15:05:00","date_gmt":"2011-11-20T02:05:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=144"},"modified":"2025-01-15T16:42:14","modified_gmt":"2025-01-15T03:42:14","slug":"johnny-allsorts","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/johnny-allsorts\/","title":{"rendered":"Johnny Allsorts"},"content":{"rendered":"\n<p>These Johnny Allsorts biscuits, passed down from my father\u2019s sister through my mother\u2019s recipe book, are a nostalgic treat with a unique name and a versatile recipe. Made with a buttery dough and your choice of dried fruits, they bake into crisp, golden biscuits perfect for sharing.<\/p>\n\n\n\n<p>Whether made with raisins, mixed dried fruits, or customised for the season, these biscuits are easy to prepare and deliciously satisfying. Serve them plain or with a festive dusting of icing sugar for special occasions!<\/p>\n\n\n\n<!--more-->\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 oz butter (85 g)<\/li>\n\n\n\n<li>1 cup sugar<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n\n<li>1 teaspoon vanilla essence<\/li>\n\n\n\n<li>\u00be-1 cup dried fruit, any sort<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cream butter and sugar together<\/li>\n\n\n\n<li>Beat in egg and essence.<\/li>\n\n\n\n<li>Mix in sifted flour and baking powder.<\/li>\n\n\n\n<li>Mix in dried fruit.<\/li>\n\n\n\n<li>Drop teaspoonful lots on a baking tray. Allow room for these to spread to about 5 cm in diameter.<\/li>\n\n\n\n<li>Bake in a <a href=\"http:\/\/shadowfoot.com\/recipe\/oven_temperatures\">hot oven<\/a> (about 210\u00b0 C) for 12-15 minutes.<\/li>\n\n\n\n<li>Allow to cool slightly before removing from the baking tray. These will harden up as they cool.<\/li>\n<\/ol>\n\n\n\n<p><a href=\"http:\/\/www.flickr.com\/photos\/shadowfoot\/6366478747\/\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/ywAAAAAAQABAAACAUwAOw==\" fifu-lazy=\"1\" fifu-data-sizes=\"auto\" fifu-data-srcset=\"https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=75&resize=75&ssl=1 75w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=100&resize=100&ssl=1 100w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=150&resize=150&ssl=1 150w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=240&resize=240&ssl=1 240w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=320&resize=320&ssl=1 320w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=500&resize=500&ssl=1 500w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=640&resize=640&ssl=1 640w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=800&resize=800&ssl=1 800w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=1024&resize=1024&ssl=1 1024w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=1280&resize=1280&ssl=1 1280w, https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1&w=1600&resize=1600&ssl=1 1600w\" title=\"Old recipe\" class=\"rightmargin\" fifu-data-src=\"https:\/\/i2.wp.com\/farm7.staticflickr.com\/6094\/6366478747_979910f603.jpg?ssl=1\" alt=\"Photo of old recipe\"><\/a><\/p>\n\n\n\n<p>As you can see, the original recipe had no quantity of fruit listed. The ones in the above photo were made with \u00be cup raisins as it&#8217;s what I had on hand.<\/p>\n\n\n\n<p>I&#8217;ve tried these using glac\u00e9 cherries and candied peel as the fruit. They were less successful. They spread thinner and burned easily. I&#8217;ll serve these at Christmas with a dusting of icing sugar and see how well they go.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another recipe from my mother&#8217;s old recipe book. Her notes indicate the recipe came from my father&#8217;s sister. I have no idea where the name came from.<\/p>\n","protected":false},"author":1,"featured_media":372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm7.staticflickr.com\/6048\/6366474071_0b7af2e9e9.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[89,86,88,83,87],"class_list":["post-144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-baking-powder","tag-butter","tag-egg","tag-flour","tag-sugar"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6048\/6366474071_0b7af2e9e9.jpg?fit=499%2C333","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":133,"url":"https:\/\/shadowfoot.com\/recipe\/chocolate-rough-biscuits\/","url_meta":{"origin":144,"position":0},"title":"Chocolate Rough Biscuits","author":"Brian","date":"28 February 2009","format":false,"excerpt":"These Chocolate Rough Biscuits are a nostalgic recipe from my mother\u2019s collection. With a rich chocolate flavour, a touch of coconut, and a delightfully rustic texture, they\u2019re as charming as they are tasty. The method, which includes adding boiling water to the creamed mixture, is a little unusual but works\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3555\/3315676972_2790d7bf3e.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":130,"url":"https:\/\/shadowfoot.com\/recipe\/caramel-biscuits\/","url_meta":{"origin":144,"position":1},"title":"Caramel Biscuits","author":"Brian","date":"21 September 2008","format":false,"excerpt":"This Caramel Biscuit recipe from my mother\u2019s cookbook is quick to prepare and full of nostalgic charm. Made with golden syrup and a buttery base, these biscuits bake to a crisp, caramelised perfection. With minimal ingredients and easy steps, they\u2019re an ideal option for any baking occasion. Perfect with a\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3336\/3314842653_6ed6f51407_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":159,"url":"https:\/\/shadowfoot.com\/recipe\/crunchy-peanut-butter-biscuits\/","url_meta":{"origin":144,"position":2},"title":"Crunchy Peanut Butter Biscuits (Cookies)","author":"Brian","date":"10 March 2013","format":false,"excerpt":"These biscuits are very easy to make, and can simply be mixed by hand.","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8386\/8542824213_cdcb9c99c7.jpg?fit=500%2C260&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":118,"url":"https:\/\/shadowfoot.com\/recipe\/easy_gingerbread_cookies\/","url_meta":{"origin":144,"position":3},"title":"Easy Gingerbread Cookies","author":"Brian","date":"7 December 2006","format":false,"excerpt":"These Spiced Ginger Biscuits are the perfect balance of warmth and sweetness, ideal for any season. A blend of ginger, mixed spices, cloves, and nutmeg delivers a fragrant, spiced flavour in every bite. The dough is easy to prepare and rolls out beautifully for cutting into your favourite shapes. Bake\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":119,"url":"https:\/\/shadowfoot.com\/recipe\/stained_glass_window_biscuits\/","url_meta":{"origin":144,"position":4},"title":"Stained Glass Window Biscuits","author":"Brian","date":"7 December 2006","format":false,"excerpt":"These biscuits from\u00a0Alison Holst\u2019s\u00a0Good Food\u00a0are as delightful to look at as they are to eat. With a buttery biscuit base and vibrant, candy-filled centres, they\u2019re perfect for special occasions or holiday celebrations. These biscuits are easy to customize with different shapes and colours. They are baked to golden perfection, and\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i1.wp.com\/farm3.static.flickr.com\/2462\/3949969392_af1c56d367.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":170,"url":"https:\/\/shadowfoot.com\/recipe\/mrs-macs-apple-pudding\/","url_meta":{"origin":144,"position":5},"title":"Mrs Mac&#8217;s Apple Pudding","author":"Brian","date":"6 May 2013","format":false,"excerpt":"This simple and comforting dessert combines grated apple with warm spices like cinnamon and nutmeg, creating a moist and flavourful treat. This recipe is from my grandmother\u2019s recipe book. The recipe offers versatility, suggesting bananas as a substitute for apples to use ripe fruit. Baked to golden perfection, this pudding\u2026","rel":"","context":"In &quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8539\/8705877865_2c58822ce0_n.jpg?fit=319%2C213&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=144"}],"version-history":[{"count":1,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/144\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/144\/revisions\/371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/372"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}